Tuna Croquettes with Herby Dip
Ingredients
- 4 medium potatoes, boiled
- 500g canned tuna, drained or fresh tuna, poached lightly
- 1 medium onion, finely diced
- 1 teaspoon dried garlic granules
- 1 teaspoon sea salt
- 1 tablespoon chopped fresh herbs (dill and chives suggested)
- 2-3 eggs, lightly beaten
- 2 teaspoons curry powder
- 1 cup vegan almond Parmesan (or substitute with almond meal, coconut flour, or chickpea flour)
- 1-2 tablespoons coconut flour (if needed)
- Olive oil for spraying
Dipping sauce
- Greek yoghurt (from @thecocotribe)
- Fresh coriander
- Chives
- Garlic granules
- Chili flakes
- Fresh lime juice, a squeeze
Preparation
Mash tuna and potato well.
Combine onion, garlic, salt, spices, and herbs.
Add the eggs and mix well with hands until the mixture leaves the side of the bowl. If the mix feels too wet, add coconut flour.
Shape the mixture into finger-shaped patties, approximately 10cm by 3cm.
Roll each croquette in almond Parmesan or flour to cover. Place on a plate, cover, and refrigerate for 1 hour.
Heat a large pan over medium-high heat, spray with olive oil, place croquettes in the pan, and spray the top side.
Cook each side for a few minutes until golden brown.
Serve warm with fresh cos lettuce leaves and garlic dipping sauce.
Dipping sauce
Mix Greek yoghurt with fresh coriander, chives, garlic granules, chili flakes, and a squeeze of fresh lime juice